Chef search result : Page 18

THE TACORICE HOUSE THE TACORICE HOUSE Kokusai dori, Okinawa Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori

藍原　裕太Yuta Aihara

Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."

He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.

藍原　裕太Yuta Aihara

Sousaku Kappo Norisue 想作割烹のりすゑ Jiyugaoka, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal)

則末　修Osamu Norisue

An owner who creates a new style by blending Japanese and French cuisine.

Mr. Norisue was born in 1971 in Tokyo. He grew up in the environment of a long-established Kappo restaurant (traditional Japanese restaurant) passed down for three generations, so he naturally aspired to become a chef. Started his 15-year career in Japanese cuisine at Kappo Restaurant in Akasaka in 1991. After serving as head chef at various restaurants, he moved to Australia. He shifted to French cuisine, which had always interested him. Then, gained experience at restaurants in Marunouchi and Shibuya, where he developed his free-flowing ideas that transcended genres. In 2013, he opened Restaurant NORI et NOJI in Shonan. In March 2021, he established Sousaku Kappo Norisue to explore new possibilities in Japanese cuisine.

則末　修Osamu Norisue

neo earth cafe - Roots - Ishigakijima neo earth cafe - Roots - 石垣島 Miyako Island/Ishigaki Island, Okinawa Cafe,Cafe/Sweets / Western Sosaku (creative cuisine) / Others / Coffee

田中　絢子Junko Tanaka

An owner who continues to propose earth-friendly and people-friendly lifestyles.

An owner who continues to propose earth-friendly and people-friendly lifestyles. She started her career as an apparel brand owner. Moving to Ishigakijima Island made her rethink her "way of life = how to have a life" through what food should be like. After starting to handle household goods and food products, she was inspired by encounters with island farmers and opened a store specializing in smoothies in 2014. In 2024, it was renovated as a vegan cafe. Her menu is designed with the theme of "allergy-free, gluten-free, everyone can eat it whether they are vegan or not."

田中　絢子Junko Tanaka

Akaushi Dining yoka-yoka KITTE Hakata Branch あか牛Dining yoka-yoka KITTE博多店 Hakata Station, Fukuoka Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak

八坂　良Ryo Yasaka

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.

八坂　良Ryo Yasaka

Shunsai to Osake Anbai 旬菜とお酒　あんばい Chayamachi/Nakazakicho, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

池田　雅之Masayuki Ikeda

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.

池田　雅之Masayuki Ikeda

Yasuda Shokudo 安田食堂 Azabu-Juban, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田　愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田　愛里Airi Yasuda

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch ビーフキッチンスタンド　アパホテル歌舞伎町タワー店 Shinjuku East Exit/Kabukicho, Tokyo Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)

Wasai Yakura 和彩　八倉 Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

有賀　宏樹Hiroki Ariga

Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.

He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.

有賀　宏樹Hiroki Ariga

USHIHACHI Akihabara Branch USHIHACHI 秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Yamato Ryori Tsukiji Ihachi Nigou 倭料理　築地伊八　弐號 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本　隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本　隆嗣Takashi Iwamoto

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

Seiryu Unagi Tsukishima Todai Akamon-mae Branch 清流うなぎ月島　東大赤門前店 Hongo, Tokyo Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

Sosaku Kushikatsu Bouyatetsu 創作串カツ　坊也哲 Minamisemba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

越智　哲也Tetsuya Ochi

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.

越智　哲也Tetsuya Ochi

Yakiniku Horumon Daigoro 焼肉ほるもん　大五郎 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

山本　大五郎Daigoro Yamamoto

Mr. Yamamoto is making people around the world happy with Yakiniku.

He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.

山本　大五郎Daigoro Yamamoto

Sushi Hasegawa Nishiazabu Branch 寿司　はせ川　西麻布店 Nishi-Azabu, Tokyo Sushi,Japanese / General / Sushi / Sake

黒坂　俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂　俊和Toshikazu Kurosaka

Yakiniku Saigyu Shibuya branch 焼肉　最牛　渋谷店 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

夏森　威Takeshi Natsumori

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.

夏森　威Takeshi Natsumori

Teppanyaki Kobe 鉄板焼　神戸 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬　和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬　和豊Kazutoyo Hirase

Yurakucho Kotegaeshi 有楽町こてがえし Hibiya/Yurakucho, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Yakiniku Motoyama Shinjuku Branch 焼肉もとやま　新宿店 Nishi-Shinjuku, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Restaurant ranking

Browsing history

THE TACORICE HOUSE

Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."

Sousaku Kappo Norisue

An owner who creates a new style by blending Japanese and French cuisine.

neo earth cafe - Roots - Ishigakijima

An owner who continues to propose earth-friendly and people-friendly lifestyles.

Akaushi Dining yoka-yoka KITTE Hakata Branch

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

Shunsai to Osake Anbai

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

Yasuda Shokudo

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch

Wasai Yakura

Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.

USHIHACHI Akihabara Branch

Yamato Ryori Tsukiji Ihachi Nigou

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

Bringing eel dishes closer to customers regardless of their generation or gender.

Sosaku Kushikatsu Bouyatetsu

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

Yakiniku Horumon Daigoro

Mr. Yamamoto is making people around the world happy with Yakiniku.

Sushi Hasegawa Nishiazabu Branch

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Yakiniku Saigyu Shibuya branch

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

Teppanyaki Kobe

Admired the appearance of chefs and entered the world of cooking.

Yurakucho Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Yakiniku Motoyama Shinjuku Branch

Enjoy carefully selected Kobe beef.